#dessertperson

[bedfordcottageteahouse]

Although I love a good molasses cookie year-round, I’m all for putting them front and center during the holidays. The heady sweetness of the molasses, the warming blend of spices, and the imperfectly perfect cracks are a balm for dark and dreary days. These are the Chewy Molasses Spice Cookies from “Dessert Person” by @csaffitz . They’re easy and delicious, and worth it as a last minute addition to any scheduled holiday baking. 🌲 #molassescookies #chewymolassesspicecookies #clairesaffitz #dessertperson #holidaybaking #baking #bakersofinstagram #vintage #porcelain #holidaycookies #christmascookies #cookieexchange #clarksonpotter (at Blaine, Washington) https://www.instagram.com/p/CJJBBtGA_S3/?igshid=1nejl52pr2fn0

[jesterrificness]

A tale of baking the chocolate chip cookie recipe from @csaffitz #dessertperson, including Doc the Cat Supervisor. Photos by me, baking by @amandarjester #chocolatechipcookies https://www.instagram.com/p/COnTt-0pcki/?igshid=nu3dmte2rsuq

[idratherbebaking]

✨ Kitchen things happened ✨ Hummingbird cake (recipe from #LayeredCookbook) with brown butter cream cheese frosting (recipe from #DessertPerson) #baking #bakingadventures https://www.instagram.com/p/CdT6nItv4t_/?igshid=NGJjMDIxMWI=

[emilyfleisher]

Olive Oil Cake BY CLAIRE SAFFITZ

Ingredients

8 servings

1¼ cups plus 2 tablespoons extra-virgin olive oil; plus more for pan

1 cup plus 2 tablespoons sugar; plus more

2 cups cake flour

⅓ cup almond flour or meal or fine-grind cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

3 tablespoons amaretto*, Grand Marnier, sweet vermouth, or other liqueur

1 tablespoon finely grated lemon zest

3 tablespoons fresh lemon juice

2 teaspoons vanilla extract

3 large eggs

SPECIAL EQUIPMENT

A 9"-diameter springform pan

Preparation

Step 1

Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.

Step 2

Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.

Step 3

Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

Step 4

Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.

Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

* Amaretto substitute- almond extract (alcoholic or non-alcoholic). Use one-half teaspoon extract for every two tablespoons of Amaretto called for

[eternal-fig]

Some bread close ups. Honey tahini challah x 2. Tear and share and pick up the seeds with your finger you just picked. Repeat. #bread #challah #dessertperson #baking #baked #honey #tahini #sesameseeds https://www.instagram.com/p/CMpbGiZhyCE/?igshid=omtrf9xifsir

[ivyadrena]

Pear chestnut cake from the @csaffitz #dessertperson cookbook! https://www.instagram.com/p/CLSn3GApId7/?igshid=1o8and3an518x

[applesandolives]

First recipe from #dessertperson by @csaffitz. Obviously am making Husband’s favorite - chocolate chip cookies. Thanks to @amby500 and @jjfelton4 for the cookbook! If anyone can turn me into a dessert person, it’s Claire Saffitz (and Amber Felton)! #baking #cookies (at San Francisco, California) https://www.instagram.com/p/CKMr0W0hRqa/?igshid=13t8ppci6395o

[reaaleia]

So happy I got my hands on this from @barnesandnoble I’ve been enjoying @csaffitz YouTube channel going through recipes from her book Dessert Person! Now we get to try them at home! #recipes #recipe #recipebook #dessertperson #clairesaffitz #cooking #potd #picoftheday (at McKinney, Texas) https://www.instagram.com/p/CJ7VrJYHxWr/?igshid=1n7bzczdsd02l

[fuckyeahthisfoodrawks]

How'd I do? Was so excited to bake the Oat and Pecan Brittle #Cookies #recipe from the #DessertPerson (the amazing @csaffitz's book). This is a two day process and the raw #cookiedough was amazingly good so I had high hopes. Baking in my too hot oven was an exercise in patience but I finally got the bake times right.

P.S. I skipped the making pecan brittle step and used #heathtoffeebits. Highly recommend this! It's already complicated browning butter and pulsing the flour mixture with pecans so save yourself the extra work. The cookies are so delicious!

#baking #homemade

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[dessertperson]

Two ~ 29/10/2020 ~ Loaded Corn Bread

Loaded Corn Bread: Difficulty 1

I really like cornbread, I really like bacon, I really like shallots. So when I saw this recipe I knew it had to be one of the first I made. And damn, it delivered.

The loaded corn bread is, just as the almond banana bread, a pretty simple recipe. Start with sweltering down your bacon, shallots in a pan and add your corn - shut it off and then mix your wet and dry ingredients and then it just goes back in the pan.

What I enjoyed most about this recipe is that you bake your cornbread in the same pan that you used to cook down the bacon, shallots and corn. This meant for one less pot to clean, but also meant that the dish had this fantastic bacon-y vibe to it which I assume very much was what the author was looking for. 

As I am only cooking for my mum and myself, I do love it when recipes can be easily halved which was the case here. But this meant that in my standard size pan, I didn’t have much filling which didn’t make for ‘photogenic’ shots. But hey, I tried and it’s a learning process. 

I will also note the one bird’s eye chilli that I put in really made a pop of flavour against the richness of the bacon and the sweetness of the corn. I hope this recipe will become one of my regulars.

[olayemi30]

Hot sunny day calls for something cold. Here’s my roasted Plum Sorbet. I roasted the plums with vanilla pod and cinnamon. Really refreshing and vibrant with the vivid colour. Stunningly yummy. Dessert loading. Watch this space. #yummy_bydesign #purposefulme #olayemiadelekan #MasterChefUK #masterchef #masterchefsemifinalist #masterchef2022 #food #foodie #foodies #nigerianfood #nigeria #nigerian #afrofusionfoodie #foodblogger #yummy #foodstagram #instagood #foodie #homemade #eat #bbcfood #harrogate #yorkshire #foodblogger #desserts #dessertrecipes #dessertperson #dessertrecipes #recipes https://www.instagram.com/p/CgNRPa6o8Wq/?igshid=NGJjMDIxMWI=

[talysalankil]

Today’s experiment was profiteroles! Got the recipes from @csaffitz’s book #dessertperson which is an absolute goldmine 😋 (at Woluwé-Saint-Lambert) https://www.instagram.com/p/CJUXBghDaRo/?igshid=195bmsiyh8xo8

[idratherbebaking]

January baking! 1: New Orleans King Cake from American Cake by Anne Byrn 2: Chocolate Sauerkraut Cake from American Cake, frosted with Marshmallow Buttercream from Bravetart by Stella Parks 3: Soft and Crispy Focaccia from Dessert Person by Claire Saffitz 4: Mary Ball Washington Gingerbread from American Cake #latergram #20ovenon #AmericanCake #bravetartcookbook #DessertPerson #annebyrn #stellaparks #clairesaffitz https://www.instagram.com/p/CKyu0IKjG_3/?igshid=tr5hrq6th4tz

[giorginodj69]

Reposted from @tcappelli Fresh from the oven. 🍋🫐 . . Lemon blueberry cake . . #homemadecake #desserttime #dessertlover #dessertideas #blueberrydessert #dessertporn #homedessert #chefbae #lemoncake #blueberrycake #gaybaker #bakingathome #homebaked #gaykitchen #bakedwithlove #gayhome #williamsonoma #summerdessert #gaysthatbake #summercake #dessertperson #cakecakecakecake #cakesfromscratch #menwhobake https://www.instagram.com/p/CRn9VD9A5St/?utm_medium=tumblr

[eternal-fig]

Wow. Another perfect bake. Brown butter corn muffins. Bless you @csaffitz Didn't brown my butter enough the first time so I took a panicked step back, strained the corn before adding it to the wet ingredients, browned some new butter, and voila. #dessertperson #corn #cornmuffins #brownbutter #baking #baked https://www.instagram.com/p/CLxXWSLh9SV/?igshid=ggu31dd5b1tk

[dessertperson]

the challenge: bake every recipe in Claire Saffitz’ cookbook: Dessert Person

Like the vast majority of the population I like to eat; and luckily I like to bake as well. Reading through Claire Saffitz’ cookbook makes me want to push myself to try new flavour combinations and learn new techniques and so with that, I have decided that I will bake every recipe within the Dessert Person cookbook.

I don’t think it will be easy. There are 12 Level One recipes, 37 Level Two recipes, 40 Level Three recipes 11 Level Four recipes and 4 Level Five recipes amounting to a total of 104 recipes - but this will definitely be an easier feat that Julie & Julia. I hope I don’t eat my words. 

I expect to make some mistakes. I expect to make dishes that might not particularly suit my palate, but I hope this will make me more confident in my skills; in my abilities to correct a recipe on sight. But I also hope to become more confident in my relationship with food. The past four years have been a challenge for me in so many different ways - and with that I will end this first post in Claire’s own words, which are particularly close to my heart. 

“Self-identifying as a dessert person is my way of declaring that no foods are good or bad. Foods hold no moral weight at all. Dessert is not ‘sinful’ and I don’t need permission from anyone, myself included, to enjoy it. This is a book filled with practical recipes for the home baker, but it’s also my personal meditation on the benefits and pleasures of living less restrictively.”